White Chocolate and Strawberry Ganache

White Chocolate and Strawberry Ganache
Easy
Shelf life:
1 week
Conservation:
15-17°c
Containing: 1 Component
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Demonstration video<span>White Chocolate and Strawberry Ganache</span>
Demonstration videoWhite Chocolate and Strawberry Ganache

Strawberry Ganache Bonbon

Ingredients

  • 150 g
    strawberry puree
  • 45 g
    invert sugar
  • 35 g
    glucose
  • 35 g
    unsalted butter
  • 450 g
    W2‐E4

Preparation

Temper the Callebaut W2 white chocolate 
Heat the puree, invert sugar and glucose and then cool to inbetween 30-35oc
Emusify the puree with the chocolate and then the butter 
Pipe into pre-crystalized chocolate shells and back off

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Comments

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Submitted by Marie Solberg on Tue, 08/13/2024 - 19:55

Hi.
It says "Emusify the cream and chocolate together..". But there is no cream in the ingredients.

Best regards,
Marie

Submitted by natasha_eaton@… on Thu, 08/15/2024 - 10:09

Hi Marie - thanks for bringing this to our attention.
It should be puree and chocolate together - not cream!
We've now updated the recipe but thanks for letting us know.